A flavor packed version of egg salad. Perfect for Easter lunches.
By Nicole Criss
I decorated Easter eggs last week with my toddler for the first time. It’s fun now that he’s old enough to take part in traditions, especially when it involves playing with food. He wanted to eat one (luckily we had used natural dyes) and I realized that for kids without allergies, hard boiled eggs are a great on-the-go snack. Then I looked at the other 11 colored eggs and remembered how much I love egg salad. I dreamt up this version, incorporating a few of my favorite bold flavors: lemon, mustard and dill. Now you know what to do with all those left over hardboiled eggs! Even if you don’t celebrate Easter, this is a refreshing take on egg salad that brings springtime onto your plate.
- 2 hard boiled eggs (boiled for 10 minutes and cooled)
- 2 scant tablespoons mayonnaise
- ½ teaspoon English mustard powder (or use regular mustard)
- 2 or 3 generous squeezes of lemon juice
- fresh dill, about a tablespoon (snipped with scissors)
- one stalk of celery, finely diced
- 4 cornichons, finely diced
- freshly ground pepper
- In a bowl, combine the mayonnaise, mustard powder, lemon juice, fresh dill and stir with a fork.
- Chop your hard boiled eggs, and add them to the dressing with the chopped celery and cornichons.
- Pile this on top of your favorite bread or roll it into a wheat tortilla with some bright red tomato, and top it off with ground pepper and extra cornichons.